Bhuna kaleji
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Goat liver stir-fried with onions, tomatoes and spices until dry and dark; an Old Delhi favourite, especially on Eid-ul-Adha.
Region: Old DelhiOccasion: Eid-ul-Adha (Bakrid); breakfast and evening mealsTime: 35 minServes: 3Non-vegetarian
Ingredients
- 400 g goat liver (kaleji), cut into small pieces
- 2 onions, finely sliced
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala
- ½ tsp black pepper, crushed
- 3 tbsp ghee or oil
- Coriander, ginger juliennes and lemon to serve
- Salt to taste (add at the end so the liver stays soft)
Method
- Wash the liver and drain well.
- Heat ghee and fry the onions until golden. Add ginger-garlic paste and green chillies.
- Add the tomato and spice powders (except garam masala and pepper) and cook until soft.
- Add the liver and stir-fry on high heat for 8–10 minutes, until just cooked and coated in masala. Do not overcook or it turns hard.
- Add salt, garam masala and black pepper. Garnish with coriander, ginger and lemon and serve with khamiri roti or paratha.
History
On Eid-ul-Adha, families in Old Delhi traditionally cook the liver of the sacrificed animal first, as it cooks quickly.
Significance
Bhuna kaleji is often the first dish of the Bakrid feast and is also sold at breakfast stalls in the lanes around Jama Masjid.